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The cattle spend their whole life here on the farm only leaving for the short trip to our abattoir. We have recently invested in our own cutting room on the farm and have an extremely experienced Master Butcher who cuts up our meat to your individual requirements. The beef is hung on the bone for at least twenty four days, this allows it to become tender and develop its natural flavour. Once the meat is prepared by our butcher we personally vacuum pack all the individual cuts and label it ready for the freezer.